|Mutton||500 Gram (With Bones)|
|Coriander||20 Gram (4 Dessert Spoon)|
|Turmeric||4 Gram (1 Teaspoon)|
|Red onions||2 Gram (1 Or 2 Onions)|
|Mustard seeds||1 Pinch|
|Ginger piece||1 Inch|
|Red onions||30 Gram|
|Oil/Ghee/clarified butter||1 Tablespoon|
1. Cut mutton into 2.5 cm. (1") pieces with the bones. Clean.
2. Grind to a fine paste the coriander, peppercorns, turmeric, red onions (first lot) and garlic.
3. Slit green chiilles, slice ginger and sec-ond lot of onions.
4. Heat oil. Add mustard seeds; when seeds crackle, add sliced onions (second lot) and curry leaves. When onions brown, add mutton and ground spices. Fry lightly.
5. Add ginger, green chillies, salt and enough water to almost cook mutton.
6. Meanwhile, grate coconut and prepare two extractions of coconut milk the first thick, about 1 cup and the 2nd about 2 cups. (For 100, it will be 5 litres and 10 litres.)
7. Peel and cut potatoes into quarters. Add potatoes and 2nd extract of coconut milk to cooked meat with vinegar.
8. Test for salt. When potatoes are cooked, add 1st extract of coconut milk. Bring to boil. Remove.
9. Heat oil (or ghee). Add crushed cinnamon, cloves, peppercorns, sliced onion and curry leaves.
10. When onions brown, pour over curry and mix well.